Gluten Free Carrot Zucchini Mini Muffins

You'd never guess these delicious carrot and zucchini mini-muffins are gluten free. Serve them for breakfast or top them with frosting for a healthy dessert!

Gluten Free Carrot Zucchini Mini Muffins



Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Gluten Free Carrot Zucchini Mini Muffins


  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 large egg (at room temperature)
  • 1/2 cup grated carrots (from 1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
  • 1/2 cup raisins
  • 1 cup whipped cream cheese (at room temperature (about 8 ounces))
  • 1 1/2 tablespoons honey


  1. This recipe originally appeared on Giada At Home. Episode: Treasure Hunt.
  2. For the muffins, place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
  3. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
  4. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
  5. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
  6. For the frosting, in a small bowl, mix together the cream cheese and honey until smooth.
  7. To serve, spread the cooled muffins with frosting, if using, and serve.
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